Stuffed Portobello Mushrooms

Attention all vegetarians, it's time to get grilling this season
mushrooms

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This recipe is courtest of The Daily Meal Staff

3
Servings
323
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 Portobello mushroom caps
  • 1 Tablespoon canola oil
  • 4 Ounces cream cheese
  • 1 Cup shredded cheddar cheese
  • 1 Teaspoon garlic powder
  • 2 Cups spinach, finely chopped
  • salt and pepper to taste

Directions

Heat your grill to medium heat. 

Clean the mushrooms with a damp paper towel. Dry well. 

Remove the black gills using a spoon. Using your hands rub oil on the outside of the mushroom. 

In a large mixing bowl, combine softened cream cheese, cheddar, garlic powder, and spinach. Add salt and pepper to taste.

Divide cheese mixature between the three prepared mushroom caps. Place on the frill, cover and cook for about 10 minutes.

Serve hot. 

Nutritional Facts

Total Fat
23g
33%
Sugar
7g
8%
Saturated Fat
11g
46%
Cholesterol
59mg
20%
Carbohydrate, by difference
16g
12%
Protein
17g
37%
Vitamin A, RAE
1040µg
100%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
725µg
100%
Calcium, Ca
603mg
60%
Choline, total
73mg
17%
Fiber, total dietary
5g
20%
Folate, total
167µg
42%
Iron, Fe
3mg
17%
Magnesium, Mg
131mg
41%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
728mg
100%
Riboflavin
1mg
91%
Selenium, Se
19µg
35%
Sodium, Na
1328mg
89%
Water
182g
7%
Zinc, Zn
2mg
25%

Portobello Mushroom Shopping Tip

Buy mushrooms that are intact, firm, and fleshy. Avoid mushrooms that are slimy or have split caps.

Portobello Mushroom Cooking Tip

To clean mushrooms, briefly run cold water over them or gently wipe with a damp towel.